Chilean Cazuela de Vacuno: Beef and Vegetable Stew with Corn and Potatoes

Pat the beef chuck cubes dry with paper towels. Season them with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot, for 3-4 minutes per side until well-sealed. Remove the browned beef and set aside.

Add the chopped onion to the pot and cook over medium heat for 5-7 minutes until softened and translucent. Add the minced garlic, 1 teaspoon of ground cumin, and 1/2 teaspoon of dried oregano, cooking for 1 minute until fragrant.

Return the browned beef to the pot. Pour in 6 cups of beef broth, scraping any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes.

Add the quartered potatoes and long-grain rice to the stew. Continue to simmer, covered, for 15 minutes.

Stir in the corn on the cob rounds. Cook for an additional 10-15 minutes, or until the potatoes are tender and the rice is fully cooked. The corn should be bright yellow and tender-crisp.

Taste and adjust seasoning if necessary. Ladle the Chilean Cazuela de Vacuno into bowls and garnish with 1/4 cup of fresh cilantro before serving hot.